Uppu cheedai

Name: Uppu cheedai
Total time: 3600 s
Yield: 10-serving
Cuisine: Indian
Ingredients: 1 Cup Raw Rice powder; 1/2 Coconut; 1 Teaspoon Cumin seeds; 1/2 Teaspoon Asafoetida powder; 1 Teaspoon Urad dal; 1 Teaspoon Pepper powder; Oil

Meenakshy Ramachandran @cook_7797462

Bangalore

Cheedai is a snack which has both salted and sweet versions. It is prepared as an offering to God on janmashtami. Uppu cheedai is the salted version.

Meenakshy Ramachandran @cook_7797462

Bangalore

Cheedai is a snack which has both salted and sweet versions. It is prepared as an offering to God on janmashtami. Uppu cheedai is the salted version.

Saved

Ingredients

60 mins

10-serving

1 CupRaw Rice powder
1/2Coconut
1 TeaspoonCumin seeds
1/2 TeaspoonAsafoetida powder
1 TeaspoonUrad dal
1 TeaspoonPepper powder
Oil

Saved

Steps

60 mins

1

Roast urad dal and powder it. Sieve the powder. Roast rice powder also.
2

Grind coconut to a fine paste with little water. Add salt while grinding.
3

Prepare the dough by mixing rice powder, urad dal powder, coconut paste, cumin seeds, asafoetida powder and pepper powder. Do not add extra water. The water in the coconut paste would suffice.
4

Prepare small balls out of it.
5

Heat oil in a pan. When the oil is hot, deep fry the balls till they turn brown in color.
6

Allow the balls to cool and store it in a air tight container.